Candied citrus peel

This is not at all difficult to make, and far superior to the jellied stuff you see in grocery stores around the holidays, next to the green cherries.

    • oranges and/or lemons
    • water, as needed

    Slice the peel from the oranges and lemons and cut into thin strips (a quarter-inch is fine). Try to avoid getting too much of the white pith.

    Cover the peel with water and simmer until tender, about 15 to 20 minutes.

    • sugar, as needed

    Drain the peel, reserving the water. Return the peel to the pot. Add enough water to barely cover and twice as much sugar as water. Simmer this for an hour or two until the peel is translucent and tastes candied.

    Drain the peel on a wire rack over a cookie sheet. Reserve the syrup for sweetening drinks — it’s good in iced tea, seltzer, old fashioneds, use your imagination!

    • sugar, as needed

    Let the peel dry for an hour or so, then toss it with more sugar to coat. Spread it out to dry thoroughly for a few hours, then seal it up to store it.